Monday, 19 October 2009

Recipe: Chicken and Rosemary Casserole

Ingredients - serves 2

1 medium leek, thinly sliced
1/2 medium red pepper, roughly chopped
2 carrots, sliced
3 small potatoes, cubed
3 small cloves of garlic, crushed
1 chicken portion, cubed
200g or 1/2 tin tomatos
1 chicken stock cube dissolved in 1/2 cup hot water
3 sprigs of rosemary
slug of red wine
salt and pepper

Method - 

In a large saucepan add all the ingredients and mix together.

Bring to the boil and then simmer over a low heat for around 1 hour until the chicken is cooked and the vegetables are soft.

Once the leaves have fallen off the rosemary stems remove the stems from the pot.

I like to serve this over a portion of calabrese.






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